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Recipe : Entry # 8923
Trudy Nelson
Recipe Title
Coconut Pineapple Pie
Recipe Theme
October: Pies
Central Alabama EC
1 cup sugar
3 tablespoons all-purpose flour
1 cup light corn syrup
1 cup flaked coconut
1 8-ounce can crushed pineapple, undrained
3 eggs, beaten
1 teaspoon vanilla extract
1 9-inch deep-dish pie crust
½ stick butter, melted
In a bowl, combine sugar and flour. Add syrup, coconut, pineapple, eggs and vanilla and mix well. Pour into pastry shell. Drizzle with butter. Bake at 350 degrees for 50-55 minutes or until knife inserted into middle of pie comes out clean. Cover loosely with foil if the top browns too quickly. Cool on a wire rack and chill before cutting. Store in the refrigerator.